Amaranth seeds are rich in protein, fiber, microelements and antioxidants. One glass contains more than a daily norm of manganese that plays an important role for the proper functioning of the brain and the nervous system. The grains are also rich in magnesium that is an important nutrient involved in almost three hundred reactions in the body, including DNA synthesis and muscle contraction. Amaranth is also rich in phosphorus that is important for the proper formation of bones, as well as in iron, selenium and copper.
It also contains a lot of phenolic acids - plant compounds which act like antioxidants. They include gallic acid, para-Hydroxybenzoic and vanilla acids, which help to cope with a variety of diseases, including heart and liver diseases, diabetes and autoimmune disorders.
Amaranth does not contain gluten
To cook amaranth seeds cover them with water in a ratio of 1: 3, let it boil and cook over low heat for about twenty minutes until the water is absorbed. Cooked grains can be added to smoothies and can be used as a separate dish replacing pasta or rice.
They can also be added to soups, stewed with meat (like pilaf), cooked like porridge with nuts, cinnamon and dried fruits.